Thursday, September 29, 2011

Spicy Honey-Lime Grilled Drumsticks

Holding on to the last bit of summer and adding a touch of fall in one delicious dish. I choose drumsticks because they are cheaper and fun for kids too but you of course can do this on breasts or any kind of chicken you wish. You can also make this on the stove top or in the oven if you wish.

Enjoy!

8 chicken drumsticks
1 tsp salt
1/4 tsp pepper
cooking spray
cilantro and lime wedges (garnish)

Sprinkle chicken with salt and pepper, let stand covered 30 mins (if you don't have the time you can omit the wait)
Coat cold cooking grate of grill with cooking spray and place on grill Preheat grill to 350-400 heat. Grill chicken, covered with grill lid 5-10 minutes on each side or until browned.
Reduce grill temp to 250-300, covered with grill lid 20 mins.

This is a good time to make the sauce but remember to reserve 1 cup of the sauce for those who love to dip! Brush chicken with remaining sauce. Cover grill lid for 5 mins or until done. For added flavor you can use the zest of one of limes and put in the sauce as well. This would be good served with au gratin potatoes and a fall salad.

Spicy Honey-Lime Barbecue Sauce

1/4 cup butter
1 medium onion, diced about one cup
1 bottle chili sauce
1/4 cup honey
2 tbsp lime juice
1/4 tsp pepper

Melt butter in a small sauce pan over medium heat, add onion and saute 4-5 minutes or until tender. Stir in chili sauce next 3 ingredients and 1/3 cup water. bring to a boil. Reduce heat to low and simmer 5 minutes. Stores in the fridge for up to one week.

Thursday, September 22, 2011

Roasted Sweets & Greens


Ok, so clearly I am on a sweet potato fix!

This is a PERFECT side to make dinner extra special. I can't wait to hear what you pair it with!!

ENJOY!

1 1/2 to 2lb sweet potatoes, scrubbed
1 tbsp olive oil
1/2 tsp. salt
1/4 tsp ground black pepper
2 garlic cloves, sliced or minced
1/4 cup chopped hazelnuts (you can of course add your favorite instead)
2 cups arugula
1/4 cup cider vinegar

Tuesday, September 20, 2011

Sweet Potato Waffles

Well since we had such a nice chilly weekend, I got in the fall spirit and tweeked my Sweet Potato Waffles recipe!

Of course you can make a lot and freeze them for early mornings off to the bus stop or the office! This seems like a lot but it is best to spend some free time one Sunday afternoon/Evening and make a lot to keep in freezer, your tummy will thank you one chilly morning instead of coffee or cereal or worse... NOTHING!

LONG LIVE BREAKFAST!

Enjoy!

2 cups peeled, 1/2inch cubes red-skinned sweet potatoes
1 cup whole milk
2 large egg yolks
1/4 cup (packed) brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 tsp ginger (if you have fresh, this is a great addition to flower grated and peeled)
1 3/4 cups all purpose flour
1 tbsp baking powder
1 1/4 tsp ground cinnamon
1/2 tsp salt
1/4 ground cloves
1/8 tsp freshly grated nutmeg (or regular)
6 large egg whites, room temperature
nonstick vegetable oil spray

** A waffle iron ***

Place sweet potatoes in a steamer basket set in a large saucepan of simmering water. Steam potatoes until tender, about 17 minutes. Transfer to a medium bow and mash well. Add milk, egg yolks, brown sugar, butter, and ginger; whisk to blend

Preheat waffle iron. Whisk flour and next 5 ingredients in a large bowl. Add potato mixture and whisk to blend. Using an electric Mixer, beat eff white in another large bowl until peaks form. Add 1/3 of the white to potato mixture; fold just to blend. Add remaining whites in 2 batches, folding just to blend between additions.

Coat waffle iron with nonstick spray. working in batches, add batter to waffle iron. Cook until waffles are lightly browned and set.

Serve with fruit, grits, milk or just butter and syrup!

Saturday, September 17, 2011

Bacon Ranch Slow Cooked Chicken

Well it has been awhile and I have had a lot of requests for "family friendly fast" meals....

So enjoy!


2 tablespoons bacon bits 
1 teaspoon minced garlic 
1 (1 ounce) package hidden valley ranch dressing mix
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
4 boneless skinless chicken breasts
egg noodles, Prepared

Combine the first 5 ingredients.
Pour over chicken in slow cooker
Cook 3-4 hours on high, or until chicken is done
Serve over hot noodles.